NUTRITION

SERVINGS

INGREDIENTS

1 whole English muffin

4 slice Canadian bacon

3 large Egg

0.25 cup Greek yogurt

1 tsp Ghee

1 tsp Lemon juice

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp White vinegar

1 tsp Fresh chives

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, melted ghee, lemon juice, turmeric, sea salt, and black pepper until smooth and creamy to create the hollandaise sauce.

• 2

  Fill a medium saucepan with water and add the white vinegar; bring to a very gentle simmer over medium-low heat.

• 3

  Crack each egg into a small ramekin, then carefully slide them into the simmering water, poaching for 3 to 4 minutes until the whites are set but the yolks remain runny.

• 4

  While the eggs poach, split and toast the English muffin halves until golden brown.

• 5

  Warm the Canadian bacon slices in a dry skillet over medium heat for 1 minute per side.

• 6

  Place two slices of Canadian bacon on each toasted muffin half.

• 7

  Use a slotted spoon to lift the poached eggs from the water, blotting gently with a paper towel to remove excess moisture, and place them on top of the bacon.

• 8

  Drizzle the warm yogurt hollandaise over the eggs and garnish with finely chopped fresh chives.